CRUSHED RED BELL PEPPER RECIPES

Name: Shrimp and Bell Pepper Stir Fry
Cook time: 35 min
Total time: 35 min
Yield: 2 to 4 servings
Ingredients: 1/2 cup low-sodium soy sauce; 2 tablespoons cornstarchu00A0u00A0; 2 tablespoons sugaru00A0; 2 tablespoons rice wine vinegaru00A0; 1 tablespoon minced fresh gingeru00A0; 1/2 teaspoon crushed red pepper flakes, plus more for garnishu00A0; 3 tablespoons peanut oilu00A0; 1 red bell pepper, seeds removed and cut in thin stripsu00A0; 1 yellow bell pepper, seeds removed and cut in thin stripsu00A0; 1 pound jumbo shrimp, peeled and deveinedu00A0; 5 scallions, cut into 1/2-inch pieces; 1 cup packed curly kale, stemmed and hand tornu00A0; 1 tablespoon chopped fresh cilantrou00A0; 2 teaspoons chopped fresh mintu00A0

SHRIMP AND BELL PEPPER STIR FRY RECIPE | REE DRUMMOND ...

Shrimp and Bell Pepper Stir Fry Recipe | Ree Drummond ... image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 35 minutes

Cook Time 35 minutes

Yield 2 to 4 servings

Number Of Ingredients 14

Ingredients

1/2 cup low-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons rice wine vinegar
1 tablespoon minced fresh ginger
1/2 teaspoon crushed red pepper flakes, plus more for garnish
3 tablespoons peanut oil
1 red bell pepper, seeds removed and cut in thin strips
1 yellow bell pepper, seeds removed and cut in thin strips
1 pound jumbo shrimp, peeled and deveined
5 scallions, cut into 1/2-inch pieces
1 cup packed curly kale, stemmed and hand torn
1 tablespoon chopped fresh cilantro
2 teaspoons chopped fresh mint

Steps:

In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.

SHRIMP AND BELL PEPPER STIR FRY RECIPE | REE DRUMMOND ...

Shrimp and Bell Pepper Stir Fry Recipe | Ree Drummond ... image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 35 minutes

Cook Time 35 minutes

Yield 2 to 4 servings

Number Of Ingredients 14

Ingredients

1/2 cup low-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons rice wine vinegar
1 tablespoon minced fresh ginger
1/2 teaspoon crushed red pepper flakes, plus more for garnish
3 tablespoons peanut oil
1 red bell pepper, seeds removed and cut in thin strips
1 yellow bell pepper, seeds removed and cut in thin strips
1 pound jumbo shrimp, peeled and deveined
5 scallions, cut into 1/2-inch pieces
1 cup packed curly kale, stemmed and hand torn
1 tablespoon chopped fresh cilantro
2 teaspoons chopped fresh mint

Steps:

In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.

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